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3/4

I made this for a big crowd at someone else's home and was going to give it a poor review, until I made a smaller dish with leftover ingredients a few nights later and realized that you must use cream and not skimp on the amount or substitute half and half as I did. Couldn't believe the difference. The struesel topping, by the way, keeps nicely and is very versatile. I combined it with crushed pecans and used it as a topping for baked northern pike, with outstanding results.

A Cook
from Cincinnati
/ 01.02.2013

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This recipe is all about the homemade breadcrumbs. I used 3 slices of stale white bread, lightly browned at 170F in the oven. Once throughly dried, it was popped in the food processor to roughly chop. Add that to the melted butter mix. Delicious.

dksanchez27
/ 04.20.2012

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I realize it's not super sophisticated, but this is exceptional for a broccoli side dish. Made exactly, but can easily see how streusel can be manipulated.

kathwalker
from Brooklyn
/ 01.20.2012

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This was just ok. Hubby wasnt crazy about it either. followed all the tips and it was still dry. Now, I did love the streusel-doubled the recipe and saved half of it for another use. Just wasnt thrilled.

A Cook
from Crystal Coast of NC
/ 09.22.2011

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We loved, loved, loved this recipe. Seemed like a lot of mustard when I was making the topping, but it was perfection. Used the leftovers as a filling for fried wontons (processed them in the food processor) and they were to-die-for good.

jacquelynd
from Stamford, CT
/ 02.03.2011

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This is a family
favorite! I do,
however, make some
small changes which
keeps my casserole
from being dry.
First, I steam the
broccoli florets
rather than boil
them - so I avoid
having to drain and
dry them. I also
cut down on the
amount of broccoli
florets to 2 pounds.
I increase the
amount of cream to
3/4 cup. The crumbs
(which I like to
make from rosemary
bread) are already
quite salty from the
shredded
Parmesan/Romano/Asiago
mix I use, so I omit
the additional salt.
I use 3/4 c.
Parmesan/Romano/Asiago
total - 1/2 cup in
the crumb mixture
and 1/4 cup in the
sauce. Lastly, I
have found that
cooking time can be
reduced to 20
minutes - depending
on how well your
broccoli was cooked
while steaming.
Overall, I agree
with other reviewers
that you need to cut
the broccoli or add
more sauce or both
for this to work
well - but I also
think that these
changes make for a
great recipe.
People who don't
normally like
broccoli love this
and ask for seconds!
I also agree that
these crumbs are
delightful, and
would be excellent
on top of a macaroni
and cheese
casserole... :-)

rachelssg
from Washington, DC
/ 11.28.2010

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If you like crumbly topping and home-style flavor, this dish is perfect. I would like to have a bit more moisture next time, such as adding more cream or melted cheese. The breadcrumbs and parmesan soaked up quite and bit of moisture when baking. But all in all delicious, and I would make it again.

A Cook
from San Diego, CA
/ 04.04.2010

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Good, but not earth-shaking. Just broccoli topped with seasoned crumbs. I thought it needed some lemon or capers or something like that to brighten it up. But the garlicky, mustardy crumbs are really good. I'll probably use them on macaroni and cheese next time to give that dish a lift.

A Cook
from Ojai, CA
/ 03.11.2010

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yum.

A Cook
from san francisco
/ 03.07.2010

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Good recipe. Used far less broccoli - maybe 5 or 6 cups? Used about same amt of all other ingredients. Make again.